Raspberry Cream Cheese Turnovers

• 1 whole Sheet Frozen Puff Pastry
• 1-1/2 cup Raspberries (or Cherries)
• 2 Tablespoons Granulated Sugar
• 2 teaspoons Lemon Juice
• 1/2 Tablespoons Water
• 1/2 Tablespoons Cornstarch
• 2-1/2 ounces, weight 1/3 Less Fat Cream Cheese, Softened
• 3 Tablespoons Powdered Sugar
• 1/2 teaspoons Vanilla Extract
• 1 whole Egg Yolk
• 2 Tablespoons Milk
• Sugar In The Raw, Optional Garnish

1. Line a baking sheet with parchment paper or a Silpat.
2. Lightly dust a clean countertop with flour. Using a rolling pin, roll out the puff pastry to very thin - about 1/8-inch thick. Cut out circles. (I used an upside down cup to cut out 10 identical 4-inch circles.) Place puff pastry circles on the prepared baking sheet. Refrigerate.
3. Add raspberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat until raspberries release their juices and have softened, about 5 minutes.
4. In a small bowl stir together water and cornstarch. Add it to the raspberries and stir constantly until thickened. Remove from heat. Cool to room temperature.
5. In a small bowl, whisk together cream cheese, powdered sugar and vanilla until combined.
6. To Assemble: Beat egg yolk and milk together in a small bowl. Working on half of the chilled puff pastry circles, spread a thin layer of cream cheese mixture and then top with raspberry mixture. Brush edges of the pastry with egg wash and top with another puff pastry circle. Crimp edges with a fork. Chill for 15 minutes. Brush egg wash on top of turnovers and sprinkle with raw sugar. Cut 2 or 3 slits in the top of each turnover with a sharp knife.
7. Bake at 400u0b0F for 15-20 minutes, or until browned. Serve warm.

whole sheet, raspberries, sugar, lemon juice, water, cornstarch, fat cream cheese, powdered sugar, vanilla, egg, milk, sugar

Taken from tastykitchen.com/recipes/desserts/raspberry-cream-cheese-turnovers/ (may not work)